Ingredients

• 2 tbsp plain flour
• Salt and pepper
• 1.5 kg beef chuck steak, trimmed, cut into 5cm cubes
• 3 tbsp olive oil
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves
• 2 tbsp tomato paste
• ½ cup (125ml) dry red wine
• ¾ cup (185ml) beef stock
• 1 bunch baby carrots, washed and trimmed
• 2 stalks celery, sliced on diagonal into 2cm pieces
• 1 x 250g jar Rosella Fruit Chutney
• ⅓ cup chopped parsley
• Creamy mash potato and steamed green beans, to serve

METHOD

Season flour with salt and pepper and coat the beef cubes.

Preheat a large frying pan on medium-high heat. Add 2 tbsp oil and brown the beef on all sides, in batches. Transfer to slow cooker.

In the same pan, heat remaining oil. Add onion, garlic and thyme. Cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Stir in tomato paste. Add red wine. Bring to the boil.

Transfer onion mixture to the bowl of slow cooker. Add stock, carrots, celery and chutney.

Cover and cook on HIGH for 4-6 hours, or LOW for 7-8 hours. Top with chopped parsley. Serve with mashed potato and beans.